Braised Beef and Tendon

Braised Beef and Tendon

It is funny when you see in supermarkets here in New Zealand throw away the tendons or any other types of offal in that regard but in Asian shops this is one of the most expensive items you can buy. But during the recent year these Non-Asian supermarkets already started to embrace the fact that there is a demand for them that’s why some types of offal are now sold in Supermarkets at the same premium price like the ones in Asian shops. I remember my uncle told me 15 years ago here in New Zealand a pigs head will only cost you $1 each and in its full form, but today if you see these now in supermarkets where prices is far from $1 and some parts like the ears and tongue are already removed and sold separately with a premium price as well. For this post we will be using tendons which is an offal commonly used in Chinese cuisine due to its distinct texture that gives dishes that silky, sticky and gooey texture that Asians love. When I was working in Hong Kong these type of dishes are common but I never did mind them as it looks to slimy to me but when I realized I also eat this part in Bulalo, then it made me think why didn’t I tried it. So now to make up for it I have to make my own.

The secret here is to cook it at really long time around 2 1/2 hours so that the tendons will become soft and the texture becomes sticky. For this recipe we will also add in beef brisket so it’s not just pure tendons, so people who are not fond of it will have a choice.


500g beef tendons, cubed
500g beef brisket, cubed
5 cups beef stock
1/3 cup soy sauce
1/4 cup rice wine
2 tbsp oyster sauce
1 1/2 tbsp brown sugar
1 pc star anise
1/2 tsp ground white pepper
3 stalks spring onions, chopped
6 slices of ginger
6 cloves garlic, minced
2 small shallots, chopped
fish sauce
1 tbsp sesame oil
peanut oil


1. In a really hot wok add peanut oil then brown beef brisket and tendons. Remove the beef brisket then set aside.
2. Add garlic and shallots, stir fry for a minute.
3. Add all remaining ingredients except for the spring onions bring to a boil, cover then simmer for 1 1/2 hrs. in low heat. Add water if necessary.
4. Add brisket back, cover then simmer for additional 1 hr.
5. At this stage the liquid should be thick in consistency if not simmer in high heat until liquid is reduced.
6. Serve topped with chopped spring onions.

Braised Beef and Tendon Wide

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9 thoughts on “Braised Beef and Tendon

  1. Your seasonings sounds lovely and would be beautiful with many cuts of meats. I still avoid the whole tendons and other mystery parts living in Hong Kong as I am not really big on the chewy sticky bits. Just a little Hong Kong humor for you… the other day went to the local Park n shop and there lied an unlabeled bundled pieces of long skinny meats and bones…so I asked the nice butcher what it was and he said that it was snake, so like I said I don’t like to eat the mystery bits and bobs in HK. LOL.. Have a great day Ray. BAM

  2. I don’t think I’ve ever eaten tendons before and I know I haven’t seen them at the store (but I haven’t really looked either). This does look and sound tasty though. And I thought of you this weekend – I had a fabulous pork belly bacon dish. It was crazy good and if it wasn’t for learning about (and drooling over) pork belly on your blog, I probably wouldn’t have tried it. :)

  3. I love this dish…actually when my mom cooks this dish I always pack some to take home…I love it with noodles…yum!
    Thanks for sharing the recipe Raymund and have a great week :)

  4. This is one of my favorite dish to eat and cook! It’s the same in the States, usually we can only find tendons and other “weird” parts in Asian markets. But now, they are more popular and more expensive. :P Oh well, at least, I don’t have to drive too far for a certain ingredient when I cook.

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